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Sunflower Oat Bread

Sunflower Oat Bread
This golden bread incorporates grains that my sons, Tim and Jon, wouldn't normally touch.—Kay Krause, Sioux Falls, South Dakota
32 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling

Ingredients

  • 3 to 4 cups all-purpose flour
  • 1 cup old-fashioned oats, divided
  • 1/4 cup sugar
  • 3 tablespoons chopped walnuts
  • 2 tablespoons sunflower kernels
  • 2 teaspoons active dry yeast
  • 3/4 teaspoon salt
  • 3/4 cup water
  • 1/3 cup canola oil
  • 1/4 cup buttermilk
  • 1/4 cup honey
  • 2 eggs
  • 3/4 cup whole wheat flour
  • 1 tablespoon cold water

Directions

  • In a large bowl, combine 2 cups all-purpose flour, 3/4 cup oats,
  • sugar, walnuts, sunflower kernels, yeast and salt. In a small
  • saucepan, heat the water, oil, buttermilk and honey to
  • 120°-130°. Add to dry ingredients; beat until well blended.
  • Beat in 1 egg until smooth. Stir in whole wheat flour and enough
  • remaining all-purpose flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
© Taste of Home 2013

2 of 2

Sunflower Oat Bread (continued)

Directions (continued)

  • Punch dough down; turn onto a lightly floured surface. Divide in
  • half; shape into round loaves. Sprinkle 2 tablespoons oats on a
  • greased baking sheet; place loaves over oats. Cover and let rise
  • until doubled, about 45 minutes.
  • Beat remaining egg and cold water; brush over loaves. Sprinkle with
  • remaining oats. Bake at 350° for 20-25 minutes or until golden
  • brown. Cool on wire racks. Yield: 2 loaves (16 slices each).
© Taste of Home 2013